Venison Medallions with Chasseur Sauce

By Silver Fern Farms
Venison Medallions with Chasseur Sauce
Preparation Time
5min
Cooking Time
15min
Serves
2-3
Difficulty
Moderate
Rating
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Ingredients

  • 1 pack of Silver Fern Farms Venison Medallions
  • 1 Tbsp rice bran oil
  • Salt and pepper to taste
  • 20 g butter
  • 1 Tbsp chopped onion
  • 6 button mushrooms, sliced
  • ⅓ cup (70ml) dry white wine
  • 100 ml brown meat stock
  • 1 Tbsp tomato paste
  • 1 Tbsp chopped fresh parsley
  • ½ tsp Dijon mustard
  • 1 tsp cornflour, mixed with water to a paste

Method

Brush the medallions with oil, season with salt and pepper and sear in a hot pan for 2-3 minutes each side (medium-rare). Remove, cover and rest in a warm place. Reduce the pan to a medium-heat, add the butter and sauté the onions. Add the mushrooms and cook until just soft. Add the wine and stock, tomato paste, parsley and mustard. Reduce to a thick consistency adding cornflour paste if necessary. Drizzle over the venison to serve.